For the third day of the Navaratri Pooja, the neivedyam was decided as Sakkarai Pongal and Sambar Sadam. Since today happens to be Friday, it was also told making Sakkarai Pongal is important. So I decided to make Sambar Sadam and Sakkarai Pongal using new recipes and ingredients

I went shopping yesterday and found Bansi Rava, Sambar Goduma Rava and Broken Wheat. I know the names are so confusing and I have myself used it interchanging. Will put up the pictures and find out about them. Meanwhile I took the rava that was called Bansi Rava and made Sakkara Pongal with it. Since I was looking at a simpler Sambar Sadam, this was the simplest one can get at. Sambar Sadam I made today can't exactly be called Bisi Bele Bath as it didn't have all the spices added to it, but can be called a version of it..:)

Konda's exams got over today and she has been so happy. For all the hue and cry she was making about not having holidays, we came to know that the school closes for a week and she has been so trilled over it. Well I can imagine how the next week is going to be.

Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath

Rice - 1 cup

Toor Dal - 1/2 cup

Vegetables - Carrot, Beans, Drumstick - 2 cups

Tomatoes - 2 big

Sambar powder - 1 & 1/2 tsp (the powder is not very spicy)

Turmeric powder

Salt to taste

Tamarind pulp - 1 tsp

Hing/ Asafetida - a ping

For Seasoning

Oil - 1 tsp

Ghee - 2 tsp

Onions - 1/2 medium

Garlic - 2 cloves

Mustard seeds, Urad dal, Jeera, Methi Mix - 1/4 tsp

Curry leaves few

Dry Red Chilies - 2

Cashew nuts

Spice Powder - 2 tsp (See the recipe below)

For Spice Powder:

Bengal Gram - 2 tsp

Coriander seeds - 1 tsp

Methi - few

Dry Red Chilies - 3

Copra - 1 tsp (opt)

Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.

How to make the Sambar Sadam:

Wash and soak the rice for 15 - 20 mins.

Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.